The Agrarian Kitchen

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The much-anticipated first book from the founder of The Agrarian Kitchen in Tasmania

When former Australian Gourmet Traveller food editor Rodney Dunn moved from Sydney to Tasmania, he and his wife Severine set about transforming a 19th century schoolhouse into a sustainable farm-based cooking school. Nestled in a misty valley outside Hobart, The Agrarian Kitchen struck a chord with people seeking respite from fast-paced lives and a meaningful connection with the food we eat and the land that produces it. This collection of recipes from the phenomenally popular cooking school celebrates the simple pleasures of cooking and eating in tune with the seasons, and the rhythm of a life lived close to the earth.


Rodney Dunn has worked under Tetsuya Wakuda at the esteemed Sydney restaurant Tetsuya's during his chef apprenticeship before moving into food media. He has since developed recipes for most of Australia's food magazines and worked as food researcher for the Better Homes and Gardens television program. In 2004 he joined Australian Gourmet Traveller as food editor, and is currently the magazine's contributing food editor. Rodney has taught cooking classes for Sydney Seafood School and Simon Johnson, and in 2007 he moved to Tasmania to establish The Agrarian Kitchen.